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Chicken and noodle salad with cashews and grapefruit chilli dressing
Chicken and noodle salad with cashews and grapefruit chilli dressing
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Asian-inspired chicken noodle salad bursting with delicious flavors.
Ingredients:
  • 2 (about 500g) single chicken breast fillets
  • 1 x 150g pkt pad Thai noodles (Trident brand)
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 80g (about 1/3 bunch) watercress, sprigs picked, washed, dried
  • 60g snow pea sprouts, halved
  • 2 green shallots, ends trimmed, finely chopped
  • 80g (1/2 cup) whole salted roasted cashews
  • 60.00 ml fried shallots
  • 40.00 ml fresh grapefruit juice
  • 44.00 gm sweet chilli sauce
  • 18.20 gm peanut oil
Instructions:
  • Fill a frying pan halfway with cold water. Bring to a boil, then reduce heat. Simmer chicken in the covered pan for 15 minutes until cooked through. Place on a plate and let cool for 15 minutes. Shred into thin strips.
  • Place the noodles in a large heatproof bowl and cover with boiling water. Let them sit for 10 minutes to soften, then drain and return them to the bowl.
  • In a screwtop jar, mix grapefruit juice, sweet chili sauce, peanut oil, and garlic. Shake vigorously until fully blended.
  • Combine chicken, capsicum, watercress, snow pea sprouts, and green shallot with noodles. Toss ingredients together until evenly mixed. Drizzle dressing over the salad and toss again to coat everything evenly.
  • Plate the salad individually. Top it with a generous amount of cashews and crispy fried shallots. Serve right away to enjoy the fresh flavors and textures.

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